Banana & cinnamon whirls

Ingredients

• 225 g strong flour white
• 225 g malted granary bread flour 
• 1 tsp salt 
• 1 tsp caster sugar 
• 7 g sachet easy-blend yeast 
• 150 ml warm milk 
• 1  eggs beaten
• 1 tbsp olive oil 
• 100 ml warm water 
• 50 g butter unsalted melted
• 4 medium bananas 
• 200 g apricots dried chopped
• 2 tsp cinnamon 
• 100 g muscovado sugar light
• 1  orange zest 
• 4 tbsp runny honey 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• microwave

Directions

1. Mix the flours and salt together in a large bowl, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
2. On a lightly floured surface, knead dough for 10 mins until smooth.
3. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
4. Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.
5. Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.
6. For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
7. Heat oven to 200C/fan180C/gas
8. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns.
9. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack.
10. Brush with the remaining honey then pull apart to serve.